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Gluten Free Candy Cane Cookies

Gluten Free Candy Cane Cookies
 
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Ingredients
Cookie:
  • ½ cup butter
  • ½ cup Swerve, confectioners
  • 1 egg, slightly beaten
  • ½ tsp almond extract
  • ½ tsp vanilla extract
  • 1 tsp of peppermint extract or flavoring
  • 1¾ cup of almond flour
  • ¼ cup of coconut flour
  • ¼ cup whey protein powder
  • ½ tsp of salt
  • 1 tsp red natural food coloring (we use Watkins)
Glaze:
  • ½ cup of Swerve, confectioners
  • 2 tbs of skim milk
  • ¼ tsp peppermint extract/flavoring or to taste
Instructions
  1. Combine first 10 ingredients and mix well
  2. Divide dough in half
  3. Add Red food coloring to one half of dough; mix well into half of dough
  4. Place both balls of dough in te fridge for 30 minutes
  5. On a lightly floured surface, roll a teaspoon of each dough (plain and red) into a four inch long rope
  6. Place side by side, and gently twist together, place on ungreased cookie sheet and curve one end of the cane to form a candy cane- be careful to not let dough break.
  7. Bake at 325 degrees for 10-12 minutes just until edges brown
  8. Let cookies cool on sheet
  9. Mix glaze ingredients and gently brush onto each cooled cookie
Notes
Nutrition Facts
Serving Size 1
Servings Per Container 24

Amount Per Serving
Calories 90 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 30mg 1%
Total Carbohydrate 9g 3%
Dietary Fiber 2g 8%
Sugars 1g
Protein 3g 6%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

 

1 gram

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